For a nice alternative to beef and bean burritos, I use this recipe, which I discovered several years back. If I fix the chicken mixture the night before, the next day's dinner is a snap. My 14-year-old gives these yummy burritos an enthusiastic "thumbs up"! -Suzanne Adams, Laguna Niguel, California
- 1/3 cup sliced green onions
- 1 garlic clove, minced
- 2 tablespoons butter
- 7 cups shredded cooked chicken
- 1 tablespoon chili powder
- 2-1/2 cups chicken broth, divided
- 1 jar (16 ounces) picante sauce, divided
- 1 cup uncooked long grain rice
- 1/2 cup sliced ripe olives
- 3 cups (12 ounces) shredded cheddar cheese, divided
- 12 flour tortillas (10 inches), warmed
- Additional picante sauce and cheddar cheese
- In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce. Heat through; set aside.
- In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese.
- Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 13-in. x 9-in. baking dishes. Sprinkle with the remaining cheese. Cover and bake at 375° for 10-15 minutes or until heated through. Garnish with picante sauce and cheese. Yield: 6 servings.
Originally published as Chicken Rice Burritos in Taste of Home February/March 1996, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken Rice Burritos
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review